1 onion, chopped
1 stem celery, chopped
2 (10 onion) carrots, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 pound) sack sliced fresh mushrooms
1 medium head cabbage, finely diced
five green onions, chopped
salt and pepper to taste
Place onions and carrots in large saucepan and submerged in boiling water until risen. Don't allow to boil.
Stir carrot, celery and onion mixture into onion mixture, trying not to over mix. Put vinegar in a small packet.
Cover mixture over heat and allow to boil. Reduce heat to medium/low and stir in cabbage.
Stir in mushroom soup, mushrooms, parsley and salt and pepper. Bring to a boil. Cover and simmer about 30 minutes. Reduce temperature to medium/low and simmer about 30 minutes. Serve over cooked rice.